Wild Rice Salad With Greens and Papaya

Note: You can also use mango, apricots or ripe, firm peaches in this salad

📝 Ingredients

• 3/4 cup wild rice
• 4 cups mesclun or other tender green
• 1 ripe papaya peeled (pit removed and diced*)
• 1 hothouse cucumber (trimmed and diced)
• 2 limes
• 1/2 cup extra virgin Greek olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon chopped fresh thyme
• Sea salt to taste

👨‍🍳 Instructions

1. 1Cook the rice according to package directions. This will take about a half hour, or until the brown rice kernels soften and split. Drain and set aside.
2. 2Clean and dice the papaya. If using a mango, peel that, too, but if using peaches or apricots, you don’t have to remove the skin, which is tender and easy to eat.
3. 3Wash and spin dry the mesclun.
4. 4Juice one of the limes and whisk together with the olive oil, mustard, thyme and a generous pinch of sea salt.
5. 5Compose the salad: Place the greens on the bottom of a serving bowl. Add the rice, fruit and cucumbers. Cut the remaining lime into 6 wedges. Pour the dressing over the salad, toss and serve.